Texas Barbecue Shrimp takes the classic Cajun dish and heads west with the addition of crisp, Shiner Blonde Ale and the herbaceous fragrance of Mexican Oregano! We’ll ladle it over rich and creamy jalapeno jack grits for a dinner bursting with an infusion of Texiana.
If you’re new to barbecue shrimp the first thing you’ll notice right away is they are not barbecued, made with barbecue sauce, or in anyway associated with a barbecue. (I know it’s weird.)
Classic barbecue shrimp is simply fresh, gulf shrimp quickly cooked in butter and a classic Cajun spice blend, which is finished off with beer. The dish is cooked down into a sort of saucy gravy so rich and flavorful you’ll want to lick the bowl clean. It’s traditionally served over grits (aka shrimp and grits) which is just what were going to do today.
First we’ll collect our herbs and spices…
For a Texas twist I’ve chosen Shiner Blonde Ale which provides body and richness to the barbecue shrimp.
Fresh Gulf Shrimp from Galveston are my SHRIMP O’ CHOICE…
I serve my Texas style barbecue shrimp over jalapeno jack grits with a sprinkling of queso fresco.
Texas barbecue shrimp are best served in a bowl so that the shrimp sauce and grits gradually melt into one another.
Here is the recipe for the Texas Barbecue Shrimp
If you make the recipe and post it to social media, tag Urban Cowgirl! I’d love to see how it turns out!